Cherry Bakewell crêpe cake

Create an impressive cake without turning the oven on – use the crêpes layered with cherry compote and crème diplomat. Helena Busiakiewicz

SERVES 8-10 PREP 1 hr 5 mins plus 1 hr chilling COOK 30 mins MORE EFFORT V

1 batch of crêpes (left)

25g flaked almonds, toasted

For the crème diplomat

350ml whole milk

4 egg yolks (freeze the whites for another recipe)

120g sugar

35g cornflour

¾ tsp almond extract

150ml double cream

For the cherry compote

275g frozen cherries

50g light brown soft sugar

1 tbsp cherry brandy liqueur (optional)

1 tbsp cornflour

1 Make the crêpe batter (see recipe, left) and continue with step 2 while it rests.

2 For the crème diplomat, pour the milk into a medium saucepan and set over a medium heat until it begins to steam, about 2-3 mins. Turn off the heat.

3 Put the egg yolks, sugar, cornflour and almond extract in a medium heatproof bowl and mix to a paste. Gradually pour in the steaming milk, whisking constantly, then return the mixture to the saucepan. Cook over a medium-low heat, still whisking, until it becomes lumpy. Continue whisking to beat the lumps out and create a thick, smooth mixture. Transfer to a clean bowl, and cover to prevent a skin forming. Will keep chilled for up to two days. Leave to cool first.

4 Beat the crème diplomat slightly to loosen, then pass through a sieve to remove any lumps. Whip the cream in a bowl until it just holds its shape, then fold into the mixture to combine. Will keep chilled for up to two days.

5 Put the frozen cherries, sugar and cherry brandy liqueur, if using, in a medium pan and cook over a medium heat for 5 mins. Carefully spoon out a few of the whole cherries and set aside for decorating later. Cook for 5 mins more until thickened, then remove 2 tbsp of the cherry cooking liquid and mix with the cornflour to make a paste. Stir this back into the pan and continue to cook until you can draw a clear line through the middle of the pan with a spoon, about 10 mins. Use a hand blender to blitz until smooth, then leave to cool completely and keep chilled until needed. Will keep chilled for up to two days. At this point, cook the pancakes before continuing with step 6.

6 To assemble the cake, reserve 1 tbsp of the cherry compote. Spread another 1 tbsp over a serving plate and smooth it out. Put one crêpe on top. Spread over 1 heaped tbsp of the crème diplomat, then place another crêpe on top. Spread over

1/2 tbsp of the cherry compote. Repeat this pattern, alternating the layers with the two fillings, until it’s all used up, reserving the remaining crème diplomat for decorating. Chill the cake for 1 hr to firm up.

7 Remove the cake from the fridge, then use a palette knife to smooth some of the remaining crème diplomat over the top and sides, or leave uncovered if you prefer. Swirl the remaining cherry compote into the top layer of crème diplomat, then scatter over the reserved cherries and toasted flaked almonds. Cut into slices.

PER SERVING (10) 545 kcals • fat 33g • saturates 19g • carbs 51g • sugars 30g • fibre 2g • protein 10g • salt 0.2g

No need for the oven to make this dessert which works as a spectacular centrepiece for Pancake Day (21 February)